Sweet n’ Crunchy Cabbage Salad

It’s great to eat local when you can – and that means eating what’s in season.   Red cabbage is winter food staple – and unusually high in antioxidants.

Consider red cabbage a super food, and delicious.  It contains anthocyanins, more phytonutrients, and 6-8 times more vitamin C than green cabbage!   Red cabbage help you detoxify, so it’s on the must eat list if you’re doing a New Year’s cleanse.

Fresh lunch for a winter day

Cabbage contains sulforaphane, which stimulates the production of glutathione, the body’s most important internally produced antioxidant.

Bottom line: include more cabbage in your diet to stay healthy, disease-free, and live longer.  Try to eat it raw when you can, or even drink raw cabbage juice to solve any stomach problems.  On to the Cabbage Salad Recipe…

Sweet n’ Crunchy Cabbage Salad

• 1 cup grated red cabbage
• Large handful of baby carrots, chopped into rounds
• 1/2 yellow pepper, chopped
• Sunflower sprouts (or soaked, hulled sunflower seeds)

Sweet Carrot Dressing

• 1/4 cup olive oil
• 1/4 cup vinegar
• 2 tbsp raw honey
• 2 tbsp miso or 1 tsp salt
• 1 inch chunk peeled ginger
• 1 large carrot, grated or chopped

Blend all the dressing ingredients in a high-powered blender.  Mix the vegetables with some of the dressing in a large bowl.  Store the leftover dressing in a jar in the fridge (will last for about a week).  Garnish with a celery top and serve!